Belizean Rice and Beans
This Belizean Rice and Beans recipe is a great way to change up your rice and beans flavor. The rice is cooked with coconut milk to give the dish a rich, tropical flavor. Serve this as a side with any protein for a yummy meal!
Servings 5 servings
Calories 330kcal
Equipment
- Pot(s)
- Crockpot
Ingredients
Bean Ingredients
- 1 lb Dried Red kidney beans
- 3 Tbsp vegetable oil
- ½ white onion chopped
- 3 cloves garlic minced
- ½ tbsp salt
- ¼ cup Cilantro
Rice Ingredients
- 2 Tbsp Coconut OIl or Vegetable Oil
- ½ chopped white onion
- 1 cup long grain white rice washed
- 1 cup cooked beans from the Bean Ingredients section
- 1 cup coconut milk
- ½ cup water
- Salt to taste
Instructions
Bean Instructions
- Sort through the beans, making sure to remove any rocks. Then place the beans in a colander and rinse them to remove any dirt.
- Heat the vegetable oil in a pan on the stove. Then add the white onion and saute until the onion turns translucent, about 3-4 minutes. Add the minced garlic and stir for another minute.
- Add the washed beans into the crock pot along with 7 cups of water, the sauteed onions and garlic, salt and cilantro. Put the lid on the crock pot and turn it to “High” for about 6 hours.
- When there is about an hour left on the timer, stir the beans, then mash them until the liquid is creamy and the beans are in pieces but not mush. If you are using these for Belizean Rice and Beans, remove the beans from the crockpot around this time so that they are not too mushy when added to rice.
- Allow the beans to cook for the last hour or longer until they reach your desired texture. Serve and enjoy!
Rice Instructions
- Add the coconut oil to a large pot. Then add the chopped onion and saute until translucent.
- Add the white rice into the pot and stir for a few minutes until the rice is toasted.
- Add the cooked Belizean beans into the pot along with the coconut milk, water, and salt.
- Bring the liquid in the pot to a boil, then cover the pot and reduce the heat to a simmer.
- Cook, covered, for about 15 minutes. When the time is up, make sure the rice is softened and the liquid is soaked up, then remove the pot from the heat and leave it covered for 15 minutes.
- Use a fork to fluff the rice and enjoy!
Notes
Recipe copyright The Foreign Fork. For personal or educational use only.
- Dried Red Kidney Beans: In Belize they frequently use a smaller red bean, but Kidney Beans are a good substitute in America.
- Oil: This recipe calls for both coconut oil and vegetable oil but feel free to use all of one or the other if you prefer. Coconut oil is traditional.
- White Onion: Can substitute a different type of onion if necessary.
- Garlic: Use fresh garlic for the best flavor
- Cilantro: Fresh cilantro. Feel free to omit if you don’t like cilantro flavor.
- Long Grain White Rice: Wash your rice well so it releases all of the extra starches.
- Coconut Milk: Canned is easiest, though in Belize it’s not uncommon to open up a real coconut from the backyard to get your coconut milk!
Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 45g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 359mg | Potassium: 709mg | Fiber: 7g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 4mg